Steelhead Trout & Sweet Potato Risotto

🥘 Ingredients

• arborio rice
  ½ cup
• black pepper
  1 tsp
• butter
  4 tbsp
• chicken stock concentrate
  2 packets
• cooking oil
  2 tbsp
• dijon mustard
  1 tsp
• garlic powder
  1 tsp
• italian cheese blend
  2 oz
• red grapes
  ½ cup
• salt
  1 tsp
• shallot
  1 medium
• sour cream
  2 tbsp
• steelhead trout
  2 fillets
• sugar
  ½ tsp
• sweet potato
  1 large
• thyme
  1 bunch
• white wine vinegar
  1 tbsp

🍳 Cookware

• medium pot
• large pan

1. 

   1

   thyme sour cream chicken stock concentrate sweet potato white wine vinegar steelhead trout red grapes italian cheese blend arborio rice dijon mustard garlic powder shallot sugar cooking oil butter salt black pepper

   thyme: 1 bunch, sour cream: 2 tbsp, chicken stock concentrate: 2 packets, sweet potato: 1 large, white wine vinegar: 1 tbsp, steelhead trout: 2 fillets, red grapes: ½ cup, italian cheese blend: 2 oz, arborio rice: ½ cup, dijon mustard: 1 tsp, garlic powder: 1 tsp, shallot: 1 medium, sugar: ½ tsp, cooking oil: 2 tbsp, butter: 4 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Wash and dry all produce. Bring 5 cups water, chicken stock concentrate, and half the thyme sprigs to a boil in a medium pot . Once boiling, reduce to a low simmer.
3. 

   3

   Halve, peel, and finely dice shallot. Peel and dice sweet potato into ¼-inch cubes. Halve red grapes. Strip thyme leaves from remaining stems and mince.
4. 

   4

   Melt 1 TBSP butter in a large pan over medium heat. Add shallot, sweet potato, and a pinch of salt. Cook, stirring, until softened ⏱️ 2-3 minutes . Add arborio rice and cook, stirring, until rice is translucent ⏱️ 1-2 minutes . Carefully remove thyme sprigs from stock. Add 1 cup stock and ½ tsp salt. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining stock—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy ⏱️ 18-20 minutes .